Basic Quick Bread Recipe- Baker Bettie

note: NOTE: The amount of salt has been reduced in this recipe due to many reviews stating it was too salty. I highly suggest not reducing the amount that is currently stated.

subheading: For Savory Quick Bread:

2 ¼ cups all-purpose flour or self-rising flour (*see note for making gluten free)

1 TBSP baking powder (leave out if using self-rising flour, see note for making without baking powder)

½ tsp kosher salt (leave out if using self-rising flour)

3 large eggs, room temperature

1 ½ cups milk or buttermilk, room temperature (*see note for substitution)

6 TBSP canola oil (or any other oil or liquid fat) spices or mix-ins as desired (*optional)

subheading: For Sweet Quick Bread:

2 ¼ cups all-purpose flour or self-rising flour (*see note for making gluten free)

1 TBSP baking powder (leave out if using self-rising flour, *see note for making without baking powder)

¼ tsp kosher salt (leave out if using self-rising flour)

3 large eggs, room temperature (*see note for making egg free/vegan)

1 ½ cups milk or buttermilk, room temperature (*see note for substitution)

6 TBSP canola oil (or any other oil or liquid fat)

1 ½ cups granulated or brown sugar (or combination of both)

½ TBSP vanilla (*optional, but is a good base flavor for most all sweet quick bread variations)

spices or mix-ins as desired (*optional)

Directions at bakerbettie.com

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